1. Place a saucepan over a medium heat and add the peri-peri sauce and garlic powder. Cook for 2 minutes, then add butter and salt and cook for a further 5 minutes, stirring occasionally. Remove from the heat and allow to cool for a few minutes.
2. Chop celery, tomatoes and pepper into bite-size pieces, and then shred the chicken using two forks. Place into a large mixing bowl with the cooked pasta.
3. Pour over buffalo sauce and toss it through the pasta salad. Divide amongst 2 meal-prep containers and drizzle a little ranch dressing over each, and serve with a handful of mixed leaves or your favourite side salad. Refrigerate for up to 3 days and enjoy hot or cold.
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